Best 13 Tex Mex Rice And Two Bean Pilaf Recipes

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Looking for a quick and easy Tex-Mex side dish? Look no further! This Tex-Mex Rice and Two-Bean Pilaf is a flavorful and versatile dish that can be served with a variety of main courses. Made with a combination of rice, black beans, pinto beans, corn, and bell peppers, it's a hearty and colorful dish that's sure to please everyone at the table. Plus, it can be easily tailored to your own taste preferences. Like it spicy? Add some diced jalapeños or chili powder. Want it more cheesy? Sprinkle some shredded cheddar or Monterey Jack cheese on top before serving. And if you're looking for a vegetarian option, simply omit the chicken. With its bold flavors and simple preparation, this Tex-Mex Rice and Two-Bean Pilaf is a weeknight dinner winner.

In addition to the main recipe, this article also includes instructions for two additional pilaf variations: a vegetarian version and a chicken and rice version. The vegetarian version is made with a combination of black beans, pinto beans, corn, bell peppers, and vegetable broth. The chicken and rice version is made with a combination of chicken, rice, black beans, pinto beans, corn, bell peppers, and chicken broth. All three versions are easy to make and can be tailored to your own taste preferences. So whether you're looking for a quick and easy weeknight dinner or a flavorful side dish to serve at your next party, this Tex-Mex Rice and Two-Bean Pilaf is sure to be a hit.

Let's cook with our recipes!

TEX MEX RICE AND BEANS WITH ZUCCHINI



Tex Mex Rice and Beans with Zucchini image

This Tex Mex Rice and Beans with Zucchini is a delicious meat-free side that's packed with summer veggies, beans, and tons of flavor. Serve this zucchini black bean and rice skillet with the protein of your choice for a flavor-packed, nutrient-dense meal in under an hour!

Provided by Olena Osipov

Categories     Dinner

Time 45m

Number Of Ingredients 14

1 cup brown rice (I used jasmine*)
1 large onion (finely chopped)
3 garlic cloves (minced)
1 tbsp coconut or avocado oil
2 tsp taco seasoning
2 tsp cumin (ground)
1 tsp coriander (ground)
1 1/2 tsp salt (more or less to taste)
Ground black pepper (to taste)
3 medium zucchini (cut in half moon shapes)
2 cups corn (frozen or canned)
14 oz can black beans (rinsed & drained (I cook my own))
14 oz can diced tomatoes
Cilantro (green onions, tortilla chips, cheese, optional and to taste)

Steps:

  • Cook brown rice as per package instructions. Personally, I like to cook it 1 cup rice : 1.5 cups water ratio, and for 30 minutes. This way rice comes out al dente and fluffy. The secret is not to peek inside, do not open the lid. While rice is cooking, prepare other ingredients and start cooking about half way rice is done.
  • Preheat large Dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and garlic, and cook for 5 minutes, stirring occasionally. Add taco seasoning, cumin, coriander, salt and pepper, and cook for 30 seconds, stirring frequently.
  • Add zucchini and cook for 3-5 minutes for al dente version or longer if you like your vegetables very soft. Add corn, black beans, diced tomatoes and fluffed with a fork previously cooked rice. Stir gently, turn off the heat and adjust seasoning and toppings to taste. Serve hot.

Nutrition Facts : Calories 217 kcal, Sugar 5 g, Sodium 517 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 35 g, Fiber 4 g, Protein 5 g, ServingSize 1 serving

RICE AND BLACK BEAN PILAF



Rice and Black Bean Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 cup brown rice, uncooked
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
2 teaspoons finely chopped parsley leaves

Steps:

  • Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
  • Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
  • Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
  • Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
  • Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

Nutrition Facts : Calories 308 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 155 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 11 grams, Sugar 5 grams

TEX MEX RED BEANS AND RICE



Tex Mex Red Beans and Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 3/4 cups water
1 cup enriched white rice
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
2 slices bacon, chopped
1 medium onion, chopped
1 can red beans, drained
1 tablespoon cayenne sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper

Steps:

  • Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
  • When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.

MEXICAN RICE



Mexican Rice image

Infused with garlic, onions and spices, this Mexican rice tastes just like the one from your favorite Mexican restaurant.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 small yellow onion, finely chopped
1 large jalapeño pepper, stemmed, seeded and minced
2 large cloves garlic, minced
2 tablespoons tomato paste
1½ cups white long grain rice, such as Uncle Ben's Original
3⅓ cups low sodium chicken broth (see note*)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ cup frozen peas, defrosted
¼ cup finely chopped cilantro
2 teaspoons fresh lime juice

Steps:

  • Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
  • Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
  • Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
  • Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
  • Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
  • Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
  • Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.

Nutrition Facts : Calories 253, Fat 6 g, Carbohydrate 43 g, Protein 7 g, SaturatedFat 1 g, Sugar 2 g, Fiber 2 g, Sodium 491 mg, Cholesterol 0 mg

TEX-MEX BEAN SOUP WITH RICE



Tex-Mex Bean Soup with Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can no-salt-added black beans, drained and rinsed
1 15-ounce can no-salt-added pinto beans (do not drain)
1 1/2 cups cooked brown rice, thawed if frozen
1/2 cup fresh cilantro, roughly chopped
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
  • Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
  • Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

MEXICAN RICE CASSEROLE



Mexican Rice Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 14

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
  • Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
  • Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

SOUTH TEX-MEX RICE



South Tex-Mex Rice image

Provided by Trisha Yearwood

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
2 cups long-grain rice
4 fresh serrano chiles, scored
4 cups vegetable stock
1 large onion, diced
1 large tomato, diced
1/2 bunch cilantro, whole leaves torn, plus more for garnish
1 large green bell pepper, seeded and deveined, diced
1 tablespoon cumin
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper

Steps:

  • In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
  • Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
  • Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.

TEX MEX RICE



Tex Mex Rice image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
2 cloves garlic, minced
1 shallot, minced
2 cups long grain white rice
Two 14 1/2-ounce cans chicken broth
1 cup diced fire roasted tomatoes, drained
1/2 cup diced carrots
1/2 cup fresh shucked corn kernels or frozen corn
1 teaspoon ground cumin
1 bay leaf
Kosher salt
1/4 cup chopped fresh cilantro, for garnish

Steps:

  • In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
  • Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
  • Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

TEX MEX PINTO BEANS



Tex Mex Pinto Beans image

These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!

Provided by Angel91805

Categories     Beans

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 lbs dry pinto beans
1/2 lb salt pork
1/4 cup fresh cilantro, chopped
3 -5 fresh jalapeno peppers
10 garlic cloves
2 medium onions, chopped fine
1 tablespoon salt, to taste
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano

Steps:

  • Soak beans overnight covered w/ water. In the morning, drain off the water.
  • Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
  • Once boiling, turn to low and let cook all day or until beans are tender.
  • Check and stir often, adding water as necessary.
  • You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

Nutrition Facts : Calories 209.2, Fat 16.4, SaturatedFat 5.7, Cholesterol 16.3, Sodium 987.5, Carbohydrate 13, Fiber 1.2, Sugar 1.1, Protein 5.7

SPEEDY TEX-MEX RICE



Speedy Tex-Mex rice image

Ditch the boring burger buns and try this easy side dish with burgers or chicken at your next barbecue

Provided by Good Food team

Categories     Side dish

Time 20m

Number Of Ingredients 6

200g rice
1 small jar roasted peppers in olive oil (3 tbsp oil retained), sliced
1-2 tbsp fajita seasoning mix, or Cajun seasoning
14 1 x 400g tin black-eyed beans , rinsed and drained
juice 1 lime
small bunch coriander , roughly chopped

Steps:

  • Cook rice according to pack instructions, then drain. Heat 1 tbsp oil in a frying pan. Add the sliced peppers and fajita seasoning, and cook for 1 min until fragrant.
  • Stir through the rice and beans, and heat until piping hot. Mix the remaining oil, lime juice, coriander and some seasoning into the pan and serve.

Nutrition Facts : Calories 303 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.62 milligram of sodium

TEX-MEX RICE



Tex-mex Rice image

This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth.

Provided by Cindy Rowden

Categories     White Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 cloves peeled and halved garlic
2 tablespoons vegetable oil
1 cup long grain white rice (not instant or fast cooking)
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1/4 cup salsa (any store brand will do)
1/4 cup chopped diced carrot (fresh, optional)
1/4 cup frozen corn or 1/4 cup fresh corn (optional)

Steps:

  • In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
  • Discard garlic cloves.
  • Add rice to infused oil and reduce heat to medium high.
  • Stirring constantly, brown rice.
  • Add broth, salsa, carrots and corn and reduce heat to low.
  • Cover and cook for 20 minutes.
  • Fluff rice before serving.

Nutrition Facts : Calories 177.1, Fat 5.2, SaturatedFat 0.8, Sodium 295.9, Carbohydrate 27.9, Fiber 0.9, Sugar 0.8, Protein 4.2

TEX-MEX RICE



Tex-Mex Rice image

"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

  • In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

SIMPLE TEX-MEX RICE



Simple Tex-Mex Rice image

Living in Texas, my family loves Tex-Mex and Mexican food. I always seem to have a hard time finding a rice recipe that my whole family can agree on. I came up with this recipe on my own and everyone seems to like it.

Provided by Kim D.

Categories     Long Grain Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
1 cup long-grain rice
2 tablespoons taco seasoning
1 tablespoon butter
1 teaspoon chicken bouillon

Steps:

  • Combine all ingredients in a medium-sized saucepan.
  • Heat over medium-high heat until water begins to boil.
  • Cover saucepan with tight fitting lid, and reduce heat to low.
  • Cook over low heat for 15 minutes without removing lid or stirring.
  • After 15 minutes, remove lid and fluff rice with a fork.
  • ~NOTE~The amount of taco seasoning can be adjusted to your taste. I use Penzey's "bold taco seasoning".

Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.9, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3

Tips:

  • Use a variety of beans. This recipe calls for black beans and kidney beans, but you can use any type of beans you like. Pinto beans, navy beans, and great northern beans are all good choices.
  • Rinse the beans before cooking. This will help to remove any dirt or debris from the beans.
  • Cook the beans until they are tender. The cooking time will vary depending on the type of beans you are using. Black beans and kidney beans typically take about 1 hour to cook.
  • Use a flavorful broth. The broth you use to cook the rice and beans will add a lot of flavor to the dish. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth.
  • Add your favorite seasonings. This recipe calls for a simple blend of chili powder, cumin, and garlic powder, but you can add any seasonings you like. Paprika, oregano, and cayenne pepper are all good choices.
  • Serve the rice and beans with your favorite toppings. Some popular toppings include sour cream, salsa, guacamole, and cheese.

Conclusion:

Tex-Mex rice and two bean pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans. The rice and beans are cooked in a flavorful broth and seasoned with a blend of chili powder, cumin, and garlic powder. The dish is then served with your favorite toppings, such as sour cream, salsa, guacamole, and cheese.

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